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Bean And Cheese Casserole Dip

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Ingredients

Adjust Servings:
48 ounces pinto beans, rinsed and drained and drained again
8 ounces cream cheese
1 1/2 cups sharp cheddar cheese
8 ounces tomato sauce
1 - 2 teaspoon hot pepper sauce or 1 -2 teaspoon jalapeno, minced
1/2 teaspoon ground cumin
1 teaspoon salt
1/4 teaspoon black pepper
4 ounces green chilies, rinsed and drained
corn chips, for serving

Nutritional information

291
Calories
107 g
Calories From Fat
12 g
Total Fat
6.8 g
Saturated Fat
35.7 mg
Cholesterol
454.4 mg
Sodium
32.4 g
Carbs
10.6 g
Dietary Fiber
2.4 g
Sugars
15.2 g
Protein
87g
Serving Size

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Bean And Cheese Casserole Dip

Features:
    Cuisine:

    For me, this could be a meal. However, it's supposed to be a dip for casual parties. I didn't have enough pinto beans so I added great northern beans and whatever beans I could find in the house. used a combination of Mexican cheese and jack cheese instead of just cheddar for fun. You can also substitute tomatoes or Ro-tel in place of the tomato sauce. DELICIOUS and easy!

    • 75 min
    • Serves 12
    • Easy

    Ingredients

    Directions

    Share

    Bean and Cheese Casserole Dip, For me, this could be a meal However, it’s supposed to be a dip for casual parties I didn’t have enough pinto beans so I added great northern beans and whatever beans I could find in the house used a combination of Mexican cheese and jack cheese instead of just cheddar for fun You can also substitute tomatoes or Ro-tel in place of the tomato sauce DELICIOUS and easy!, For me, this could be a meal However, it’s supposed to be a dip for casual parties I didn’t have enough pinto beans so I added great northern beans and whatever beans I could find in the house used a combination of Mexican cheese and jack cheese instead of just cheddar for fun You can also substitute tomatoes or Ro-tel in place of the tomato sauce DELICIOUS and easy!


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    Steps

    1
    Done

    Preheat the Oven and Prepare the Casserole by Lightly Oiling.

    2
    Done

    in a Food Processor, Combine 2/3 of the Beans With the Cream Cheese and 1 1/4 Cups of the Cheddar.

    3
    Done

    Add the Tomato Sauce, Hot Pepper Sauce, Cumin, Salt, and Pepper. Process to a Smooth Puree.

    4
    Done

    Turn the Puree Into a Large Bowl and Stir in the Remaining Whole Beans and the Green Chilies.

    5
    Done

    Transfer to the Prepared Casserole and Sprinkle With the Remaining 1/4 Cup Cheddar.

    6
    Done

    Bake For 30 to 40 Minutes, or Until Hot and Bubbly.

    7
    Done

    Serve Hot from the Casserole With Corn Chips.

    8
    Done

    to Reheat: Cover the Casserole. If at Room Temperature, Reheat at 350 For 30 to 35 Minutes. If Cold, Give It 10 to 15 Minutes Longer.

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    Vada Rios

    Culinary alchemist blending unexpected ingredients to create unique and flavorful dishes.

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